Canned Pumpkin Bread
This bread is baked in a canning jar, where, as long as the seal isn't broken, it will last forever.Each batch should fill about 8 one pint jars. Be sure top use the wide mouth jars. If you use a smaller jar you won't be able to get the bread out after it has been canned!
2/3 cup shortening
2 2/3 cups sugar
2 cups pumpkin puree
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup chopped nuts (optional; we used walnuts)
1 package semi-sweet chocolate chips (this wasn't in the original recipe but I added them and they are great!
Preheat oven to 325 degrees.
Cream shortening and sugar.
Beat in eggs, pumpkin and water.
Stir together the dry ingredients. Add to the pumpkin mixture, along with the nuts, if desired.
Pour the batter into clean, greased canning jars, filling them half full. (Use just under one cup of batter per jar. If you use any more than that it will bake over the top of the jar and you will have to cut the top off the bread before you can put the lid on.) Bake in jars without lids for about 30 minutes, or until the bread rises and pulls away from the sides of the jars. (An inserted toothpick should come out clean).
When the bread is done, remove 1 jar at a time from the oven, clean its rim, and firmly screw on a 2-piece canning lid. Let the jars cool on the counter away from drafts. The jars should seal within a few minutes. Store jars in a cool, dry, dark place.
Makes 8 one-pint jars. Each round loaf yields about 5 one inch slices.